Mutton Pulao – Arabic Style: A Fragrant and
Delicious Recipe
Mutton Pulao is a dish beloved by many across
different cultures, but when infused with Arabic flavors, it becomes an
aromatic masterpiece that is both hearty and indulgent. Arabic-style Mutton
Pulao stands out due to the inclusion of warm Middle Eastern spices, dried
fruits, and the slow-cooked tenderness of mutton. If you love fragrant rice
dishes, this recipe is a must-try!
Ingredients:
For the Mutton
Broth:
- 500 grams mutton (bone-in, cut into medium pieces)
- 1 large onion (sliced)
- 4 cloves garlic (crushed)
- 1-inch piece of ginger (crushed)
- 2 bay leaves
- 4-5 black peppercorns
- 2-3 cloves
- 1 cinnamon stick
- 2 green cardamoms
- 1 teaspoon salt
- 4 cups water
For the Rice:
- 2 cups basmati rice (soaked for 30 minutes)
- 2 tablespoons ghee or olive oil
- 1 large onion (finely sliced)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon saffron strands (soaked in 2 tablespoons warm milk)
- 2 tablespoons raisins
- 2 tablespoons slivered almonds
- 2 tablespoons chopped dates
- 2 tablespoons yogurt
- 1 teaspoon salt (adjust to taste)
- 3 cups prepared mutton broth
- Fresh coriander and mint leaves for garnish
- Fried onions for garnish
Instructions:
Step 1: Prepare the
Mutton Broth
1.
In a deep pot, add
the mutton along with the sliced onion, garlic, ginger, bay leaves,
peppercorns, cloves, cinnamon stick, green cardamoms, and salt.
2.
Pour 4 cups of water
and bring it to a boil. Once boiling, reduce the heat to low and let it simmer
for about 40–50 minutes until the mutton is tender.
3.
Once cooked, strain
the broth and keep it aside. Separate the mutton pieces and discard the whole
spices.
Step 2: Sauté the
Aromatics
1.
Heat ghee or olive
oil in a large, deep pan.
2.
Add sliced onions
and sauté until they turn golden brown.
3.
Add cumin seeds,
coriander powder, ground cinnamon, black pepper, paprika, nutmeg, and turmeric
powder. Stir well for about 30 seconds to release the aroma.
4.
Add yogurt and stir
continuously until well combined with the spices.
Step 3: Cook the
Mutton
1.
Add the cooked
mutton pieces into the spice mixture and sauté for about 5 minutes.
2.
Stir in the soaked
saffron milk and mix well.
3.
Add the raisins,
slivered almonds, and chopped dates. Stir everything together.
Step 4: Cook the
Rice
1.
Drain the soaked
basmati rice and gently add it to the pan.
2.
Pour in 3 cups of
the reserved mutton broth.
3.
Add salt and give it
a gentle stir to combine all ingredients.
4.
Bring the mixture to
a boil, then reduce the heat to low, cover with a tight lid, and let it cook
for about 20 minutes or until the rice is tender and fully cooked.
Step 5: Final Touch
and Serving
1.
Once the rice is
cooked, let it rest for 5 minutes with the lid on.
2.
Fluff the rice
gently with a fork to separate the grains.
3.
Garnish with fresh
coriander and mint leaves, along with crispy fried onions.
4.
Serve hot with a
side of yogurt, raita, or a refreshing salad.
Tips for the Perfect
Arabic-Style Mutton Pulao:
- Use good quality basmati rice:
Long-grain rice gives the best texture and absorbs flavors well.
- Cook the mutton properly:
Slow cooking ensures that the meat is tender and juicy.
- Don't stir too much:
Stirring the rice too much can break the grains and make it mushy.
- Let the rice rest:
After cooking, letting the rice sit covered for a few minutes allows the
flavors to meld together.
- Use saffron for authentic flavor:
Saffron enhances the dish’s aroma and gives it a subtle golden color.
Conclusion
Arabic-style Mutton Pulao is an exquisite dish that
brings together the best of Middle Eastern and South Asian flavors. The
combination of fragrant spices, tender mutton, and long-grain rice makes it a
perfect dish for special occasions or family gatherings. Try this recipe at
home and let the rich aroma and flavors transport you straight to the heart of
Arabia!